2016-09-23Selections740610128Selections162015-06-03Gladfield Ale MaltNew Zealand, Canterbury000.000000016.00000003.045685381.40000000.00000000.0000000000.90000002.700000070.00000009.06000000.000000001100.0000000Gladfield Ale malt has very similar attributes to the Pilsner malt but only winter grown English bread 2 row varieties are used. The malt is fully modified through a traditional long cool germination.
This is a highly friable malt but again the soluble nitrogen ratios are kept relatively low to enhance mouth feel and head retention. The kilning regime gives a nice toasty character with enhanced maltiness for dark ales. This can be toned down for a cleaner malt profile for a lighter hoppy pale ale by adding small amounts of Pilsner malt.
A single step mash of between 66° and 68°C is sufficient to avoid any lautering problems and obtain good extract however multi step mashes may improve extract potential and improve stability in the bottle. Mash pH should be adjusted correctly to achieve brew house efficiency.60.00000000.00000002015-06-03Gladfield American Ale MaltNew Zealand, Canterbury000.000000016.00000002.538071181.00000000.00000000.0000000000.90000003.000000070.00000009.06000000.000000001100.0000000Gladfield’s American Ale malt is our answer for brewers who have found that
our regular Ale malt will add too much of a malty and toasted flavour profile to
certain beer styles. This malt starts as all our other base malts do with our
traditional long cool germination period. What separates it from our standard
Ale malt is a newly developed a kilning recipe that favours colour formation
typical to an Ale malt but with a clean malt profile and without the extra toasted
flavours. This malt has been a favourite for producing popular hop-forward
American style beers for which it was named.60.00000000.00000002015-06-03Gladfield Aurora MaltNew Zealand, Canterbury000.000000016.000000029.441624480.97000000.00000000.0000000000.00000003.300000057.000000010.60000000.00000000130.0000000Aurora has been developed to produce rich bready, fruit cake aroma and deep red colour. It has a long traditional germination process to create complex sugars and amino acids which react during a careful kilning regime. The resulting Maillard reaction is responsible for the deep red colour. It is ideal for Dark Ales, Belgium style and high alcohol beers for balance and beer stability. If you want to make that big malty, rich beer then this is a great malt to use along with our Crystals and Red Back.60.00000000.00000002015-06-03Gladfield Biscuit MaltNew Zealand, Canterbury000.000000016.000000030.456852876.00000000.00000000.0000000000.00000002.20000000.000000010.00000000.00000000120.0000000Gladfield Biscuit malt is made by gently roasting kilned dried ale malt. The resulting malt is ideal in small amounts for Light/Mild Ales and Bitters to give a dry finish to the beer with out too much colour.60.00000000.00000002015-06-03Gladfield Brown MaltNew Zealand, Canterbury000.000000016.000000090.355329974.00000000.00000000.0000000000.00000003.20000000.000000011.70000000.00000000110.0000000Gladfield Brown malt is a stronger version of the biscuit malt but made from green chitted malt. This allows good colour build up with out the astringency from husk damage. This malt will impart a dry biscuity flavour to the beer along with nice amber colour. Ideal in Porters, Stouts, Dark Ales or Dunkels in carful amounts.60.00000000.00000002015-06-03Gladfield Dark Chocolate MaltNew Zealand, CanterburyGladfield Malt000.000000016.0000000659.898477271.00000000.00000000.0000000000.00000003.50000000.000000010.00000000.00000000110.0000000Gladfield Chocolate malt is dark in colour and light on astringency due to a unique roasting technique. It has lovely coffee/chocolate aromas and is a big hit with Porter and Stout drinkers! This malt must be used fresh!60.00000000.00000002015-06-03Gladfield Dark Crystal MaltNew Zealand, Canterbury000.000000016.000000096.446700577.00000000.00000000.0000000000.00000003.20000000.000000010.00000000.00000000120.0000000All Crystal malts are made in a specialised roasting drum. The green malt used is made from the fattest low nitrogen 2 row barley available. The emphases are on sweetness and evenness of crystallisation. This is achieved by using only the best barley and batch malting small amounts of green malt at a time to feed the roaster.
The evenness of colour is achieved by using the latest technology in malt roasting and heat recirculation to avoid scorching. Crystal malts can be used in varying amounts and intensities to an array of beer styles to add colour, flavour, aroma and stability to the beer. It is important to use crystal malts fresh to get the best results.60.00000000.00000002015-06-03Gladfield Gladiator MaltNew Zealand, Canterbury000.000000016.00000005.076142181.00000000.00000000.0000000001.00000004.300000073.00000009.60000000.000000000100.0000000Gladiator Malt is a malt specially developed to provide extra foaming stability, mouth feel and body to the beer with out adding too much colour. Like crystal malts Gladiator has a high amount of unfermentable sugars. These unfermentable sugars will help increase the final gravity and improve beer stability. The final processing of the malt has been done in such a way to reduce colour build up. Because of this Gladiator has proved very popular for use in a wide range of beer styles.60.00000000.00000002015-06-03Gladfield Lager LightNew Zealand, Canterbury000.000000016.00000001.426395980.50000000.00000000.0000000001.01000004.180000079.80000009.62500000.000000001100.0000000Lager light is made especially for brewing an all malt lager where a light colour is desirable. It can also be used alongside Gladfield wheat malt when brewing delicate bright clean wheat beers where low colour formation is important and a clean malt profile required.60.00000000.00000002015-06-03Gladfield Light Chocolate MaltNew Zealand, Canterbury000.000000016.0000000456.852791971.00000000.00000000.0000000000.00000003.50000000.000000010.00000000.00000000110.0000000Gladfield Light Chocolate Malt is a lighter version of our chocolate malt. Produced in the same way and roasted to a lower temperature and lighter colour. This malt has fantastic roasted and espresso coffee like flavours. A great addition to stouts and porters.60.00000000.00000002015-06-03Gladfield Light Crystal MaltNew Zealand, Canterbury000.000000016.000000031.979695477.00000000.00000000.0000000000.00000003.80000000.000000010.00000000.00000000120.0000000All Crystal malts are made in a specialised roasting drum. The green malt used is made from the fattest low nitrogen 2 row barley available. The emphases are on sweetness and evenness of crystallisation. This is achieved by using only the best barley and batch malting small amounts of green malt at a time to feed the roaster.
The evenness of colour is achieved by using the latest technology in malt roasting and heat recirculation to avoid scorching. Crystal malts can be used in varying amounts and intensities to an array of beer styles to add colour, flavour, aroma and stability to the beer. It is important to use crystal malts fresh to get the best results.60.00000000.00000002015-05-18Gladfield Malted RyeNew Zealand, CanterburyGladfield Malt000.000000016.00000003.000000087.49000000.00000000.0000000001.94000004.5900000120.000000011.70000000.000000000100.000000060.00000001.50000002015-06-03Gladfield Manuka Smoked MaltNew Zealand, CanterburyGladfield Malt000.000000016.00000002.030456980.00000000.00000000.0000000001.50000004.0000000120.000000010.50000000.000000000100.0000000We take our top quality New Zealand malt and smoke it over 100% Manuka wood from the West Coast. This malt has a smooth smoke character that is both floral and sweet. Perfect for a Kiwi twist to a Rauchbier or to add something unique to almost any beer style. Use this malt anywhere between 1 and 100% depending on the required smoke level.60.00000001.50000002015-06-03Gladfield Medium Crystal MaltNew Zealand, Canterbury000.000000016.000000056.345177777.00000000.00000000.0000000000.00000003.40000000.000000010.00000000.00000000120.0000000All Crystal malts are made in a specialised roasting drum. The green malt used is made from the fattest low nitrogen 2 row barley available. The emphases are on sweetness and evenness of crystallisation. This is achieved by using only the best barley and batch malting small amounts of green malt at a time to feed the roaster.
The evenness of colour is achieved by using the latest technology in malt roasting and heat recirculation to avoid scorching. Crystal malts can be used in varying amounts and intensities to an array of beer styles to add colour, flavour, aroma and stability to the beer. It is important to use crystal malts fresh to get the best results.60.00000000.00000002015-06-03Gladfield Munich MaltNew Zealand, Canterbury000.000000016.00000007.868020379.93000000.00000000.0000000001.01000002.600000074.00000009.25000000.000000001100.0000000Gladfield Munich malt is germinated similar to the Vienna malt using slightly higher nitrogen barley to create more intense colour through greater maillard reactions. This is achieved with a kilning regime that includes higher levels of moist air recirculation during the early and intermediate stages of the kilning cycle followed by high final curing temperatures. The resulting malt is rich, sweat, toasty and biscuity with a touch of breadiness.
This malt is ideal for darker style Lagers or Ales and high alcohol beers.60.00000000.00000002015-06-03Gladfield Organic PilsnerNew Zealand, Canterbury000.000000016.00000001.586294482.49000000.00000000.0000000001.00600003.440000045.00000008.00000000.000000000100.000000060.00000000.00000002015-06-03Gladfield Pilsner MaltNew Zealand, Canterbury000.000000016.00000001.928934081.10000000.00000000.0000000001.00000003.500000080.30000009.06000000.000000001100.0000000Gladfield Pilsener malt is made from 2 row English and European bred barley varieties. Only plump low protein barley is used which allows for higher extract potential and helps eliminate potential protein haze issues in the beer.
The plumpness and even germination along with low protein gives highly friable malt and care must be taken not to over crush. Protein modification is kept relatively low with out compromising overall quality of the malt. These attributes' make Gladfield Pilsner malt well suited for craft brewing, the lower protein modification improves mouth feel and head retention.
Carefully controlled kilning gives a nice malty character with out too much colour. Gladfield Pilsner malt has sufficient diastatic power to convert the addition of 10-20% coloured malts but it is not designed for large amounts of unmalted adjuncts. It is important that mash pH is controlled properly to obtain the best efficiencies and desired outcomes.60.00000000.00000002015-06-03Gladfield Red Back MaltNew Zealand, Canterbury000.000000016.000000032.994923977.00000000.00000000.0000000000.00000004.70000000.000000010.00000000.00000000120.0000000The Red Back Malt is also a unique malt made by Gladfield. It is prepared by a special process before going into the roaster. It is then roasted in a particular way to create certain Maillard reactions which causes the malt to produce a lovely red hue in the resulting beer without the opalescence that can occur with other similar malts. In other words the wort colour is bright with good clarity but most of all a lovely red colour. It goes well with our Pale Ale and Aurora malt which is a melanoidin malt.60.00000000.00000002015-06-03Gladfield Roast BarleyNew Zealand, Canterbury000.000000016.0000000736.040609171.00000000.00000000.0000000000.00000003.50000000.000000010.00000000.00000000110.000000060.00000000.00000002015-06-03Gladfield Roasted WheatNew Zealand, CanterburyGladfield Malt000.000000016.0000000279.187817373.00000000.00000000.0000000001.50000003.2000000120.000000011.70000000.00000000010.0000000Our Roasted Wheat is produced by roasting unmalted wheat. It is a great way to get those roasted coffee and chocolate flavours without the extra bitterness that comes from roasted barley or chocolate malt. The wheat malt, lacking its outer husk, is less susceptible to burning at the higher roasting temperatures which prevents bitter and astringent flavors. This malt is a great addition to any darker beer style.60.00000000.00000002015-06-03Gladfield Shepherds Delight MaltNew Zealand, CanterburyGladfield Malt000.000000016.0000000152.284264077.00000000.00000000.0000000001.50000003.50000000.000000010.50000000.00000000115.0000000Shepherds Delight is what we would consider a stepped up version of our Aurora malt. It has intense bready, toasted and kola flavour with a lingering fruity sweetness. This malt should be used sparingly to supercharge the maltiness of a beer and will give flavours similar to a decoction mash. Used at too high a concentration could lead to bitterness in the final beer we recommend combining Shepherds Delight with our Vienna malt to give a balancing sweetness. This malt will also give some red highlights to the beers colour. Recommended usage level of 8% Maximum.60.00000000.00000002015-06-03Gladfield Sour Grapes MaltNew Zealand, CanterburyGladfield Malt000.000000016.00000002.030456927.00000000.00000000.0000000001.50000005.0000000120.000000010.50000000.000000000100.0000000Gladfield Sour Grapes malt is designed for pH adjustment in the brew house mash. Sour Grapes is produced through a combination of lactic growth during germination from naturally present bacteria on the grain and a lactic bath prior to kilning grown from the same lactobacillus strains. Recommended usage of between 1% and 5% to achieve target mash pH.60.00000001.50000002015-06-03Gladfield Toffee MaltNew Zealand, Canterbury000.000000016.00000005.329949274.00000000.00000000.0000000000.00000007.20000000.000000010.30000000.00000000120.0000000The Toffee Malt is a unique malt produced by Gladfield. It is basically a fully caramalised malt that has been roasted at very low temperature. This special roasting cycle produces a very light colour and the resulting malt is toffee like to chew instead of the crystalised popcorn affect of using higher temperatures. The resulting malt is very popular for adding a malty toffee flavour to lighter colured beers and also adds good beer stability, body and mouth feel.60.00000000.00000002015-06-03Gladfield Vienna MaltNew Zealand, Canterbury000.000000016.00000003.451776681.20000000.00000000.0000000001.00900003.640000071.400000010.50000000.000000001100.0000000Gladfield Vienna has a kiwi twist but still has the normal characteristics of typical Vienna malt. The germination and kilning allows a sweeter maltier character with out over doing it. It is ideal for darker lagers or Marzen style beers. The Gladfield Vienna goes well with Gladiator and Toffee giving a big white head and lovely golden redy lager for that drinkable session beer.60.00000000.00000002015-06-03Gladfield Wheat MaltNew Zealand, Canterbury000.000000016.00000002.131979784.29000000.00000000.0000000001.00900005.180000073.000000010.10000000.000000000100.0000000Gladfield wheat malt like all other Gladfield malts is 100% natural there are no chemicals added to the steep water to accelerate germination or bleach the grain for visual appearances of the malt. Gladfield wheat malt is produced from an old English wheat variety that modifies very well. The resulting malt gives clean light coloured wort.60.00000000.00000002015-08-11Harraway's Rolled OatsNew ZealandHarraways / Gladfield000.00000000.00000001.400000085.00000000.00000000.0000000000.00000007.50000000.00000009.00000000.0000000010.000000060.00000000.07812502015-08-11Harraways Rolled BarleyNew ZealandHarraways / Gladfield000.00000000.00000001.700000077.00000000.00000000.0000000000.00000009.00000000.000000013.50000000.0000000010.000000060.00000000.07812502016-09-23Supernova MaltNew Zealand, CanterburyGladfield Malt000.000000016.000000058.375634579.34782610.00000000.0000000001.50000004.5000000120.000000011.70000000.000000001100.0000000Supernova malt is a new roasted malt from Gladfield that adds nutty, toasted caramel flavours to a beer. It can be used as a replacement for traditional crystal malts to change the flavour characteristics and reduce the beers residual sweetness. We start this malt with Canterbury winter barley and take it through our germination process before it is roasted to develop flavour and colour.
This is a great malt to be used in any beer style. We have already seen it used in Pilsners and IPAs between 10 - 25%. We also recommend its use in an Amber Ale up to 25%, it adds a rich depth of malty flavour and really makes this style shine. It goes well in a Porter up to 10-15%, complementing the darker roast malts and adding complexity. Also great for Pale Ales for great toasty caramel flavours that won't overtake the hops, use 5-10%60.00000001.50000001